CA2817347C - Lait fermente ayant une aigreur reduite et son procede de fabrication - Google Patents
Lait fermente ayant une aigreur reduite et son procede de fabrication Download PDFInfo
- Publication number
- CA2817347C CA2817347C CA2817347A CA2817347A CA2817347C CA 2817347 C CA2817347 C CA 2817347C CA 2817347 A CA2817347 A CA 2817347A CA 2817347 A CA2817347 A CA 2817347A CA 2817347 C CA2817347 C CA 2817347C
- Authority
- CA
- Canada
- Prior art keywords
- fermented milk
- milk
- acid
- fermentation
- lactic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000015140 cultured milk Nutrition 0.000 title claims abstract description 125
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 30
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 152
- 239000002253 acid Substances 0.000 claims abstract description 102
- 238000000855 fermentation Methods 0.000 claims abstract description 98
- 230000004151 fermentation Effects 0.000 claims abstract description 98
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 76
- 239000004310 lactic acid Substances 0.000 claims abstract description 70
- 239000007858 starting material Substances 0.000 claims abstract description 59
- 210000004080 milk Anatomy 0.000 claims abstract description 57
- 239000008267 milk Substances 0.000 claims abstract description 54
- 235000013336 milk Nutrition 0.000 claims abstract description 51
- 241000894006 Bacteria Species 0.000 claims abstract description 44
- 239000002994 raw material Substances 0.000 claims description 48
- 235000013618 yogurt Nutrition 0.000 claims description 22
- 239000000796 flavoring agent Substances 0.000 claims description 21
- 235000019634 flavors Nutrition 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 20
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 17
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 claims description 16
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 12
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 claims description 11
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 claims description 11
- 235000002949 phytic acid Nutrition 0.000 claims description 11
- 239000000467 phytic acid Substances 0.000 claims description 11
- 229940068041 phytic acid Drugs 0.000 claims description 11
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 claims description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 10
- 239000000174 gluconic acid Substances 0.000 claims description 10
- 235000012208 gluconic acid Nutrition 0.000 claims description 10
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 239000007787 solid Substances 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 8
- 239000012453 solvate Substances 0.000 claims description 7
- 235000011054 acetic acid Nutrition 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000006243 chemical reaction Methods 0.000 claims description 2
- 238000004321 preservation Methods 0.000 description 78
- 238000003860 storage Methods 0.000 description 20
- 239000000203 mixture Substances 0.000 description 14
- 241000194020 Streptococcus thermophilus Species 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 8
- 235000013365 dairy product Nutrition 0.000 description 6
- 150000007524 organic acids Chemical group 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 239000000047 product Substances 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 238000002474 experimental method Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 235000020183 skimmed milk Nutrition 0.000 description 4
- 206010013911 Dysgeusia Diseases 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 235000013861 fat-free Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 2
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 239000007864 aqueous solution Substances 0.000 description 2
- 235000011850 desserts Nutrition 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000002500 ions Chemical class 0.000 description 2
- KJFMBFZCATUALV-UHFFFAOYSA-N phenolphthalein Chemical compound C1=CC(O)=CC=C1C1(C=2C=CC(O)=CC=2)C2=CC=CC=C2C(=O)O1 KJFMBFZCATUALV-UHFFFAOYSA-N 0.000 description 2
- 235000020185 raw untreated milk Nutrition 0.000 description 2
- 235000008924 yoghurt drink Nutrition 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 159000000007 calcium salts Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- -1 flavoring Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/123—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt
- A23C9/1238—Fermented milk preparations; Treatment using microorganisms or enzymes using only microorganisms of the genus lactobacteriaceae; Yoghurt using specific L. bulgaricus or S. thermophilus microorganisms; using entrapped or encapsulated yoghurt bacteria; Physical or chemical treatment of L. bulgaricus or S. thermophilus cultures; Fermentation only with L. bulgaricus or only with S. thermophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dairy Products (AREA)
Abstract
La présente invention a pour but de proposer : un lait fermenté qui est réduit en ce qui concerne l'aigreur provenant de l'acide lactique et a un goût rafraîchissant ; et un procédé de fabrication du lait fermenté. A cet effet, la présente invention est essentiellement basée sur la découverte que l'on peut obtenir du lait fermenté qui présente une aigreur réduite provenant de l'acide lactique et a un goût rafraîchissant en soumettant une matière de départ de fermentation à une fermentation lactique après l'addition à la matière de départ de fermentation d'une petite quantité d'un composant acide (un acidulant) qui a un degré d'aigreur inférieur à l'acide lactique. De façon spécifique, 0,05-0,5 % en poids (inclus) d'un composant acide qui a un degré d'aigreur inférieur à l'acide lactique est ajouté au lait de départ lorsque le total du lait de départ et d'un starter de bactéries lactiques est considéré comme représentant 100 % en poids.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2010257514 | 2010-11-18 | ||
| JP2010-257514 | 2010-11-18 | ||
| PCT/JP2011/076236 WO2012067081A1 (fr) | 2010-11-18 | 2011-11-15 | Lait fermenté ayant une aigreur réduite et son procédé de fabrication |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CA2817347A1 CA2817347A1 (fr) | 2012-05-24 |
| CA2817347C true CA2817347C (fr) | 2016-01-12 |
Family
ID=46084008
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA2817347A Expired - Fee Related CA2817347C (fr) | 2010-11-18 | 2011-11-15 | Lait fermente ayant une aigreur reduite et son procede de fabrication |
Country Status (6)
| Country | Link |
|---|---|
| US (1) | US20130259977A1 (fr) |
| EP (1) | EP2641472A4 (fr) |
| JP (1) | JP6150421B2 (fr) |
| CN (1) | CN103249309B (fr) |
| CA (1) | CA2817347C (fr) |
| WO (1) | WO2012067081A1 (fr) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2014173983A1 (fr) * | 2013-04-24 | 2014-10-30 | Danone Gmbh | Amélioration du goût des fruits dans des produits laitiers fermentés |
| WO2016009951A1 (fr) * | 2014-07-14 | 2016-01-21 | 株式会社 明治 | Lait fermenté présentant une meilleure croissance de lactobacillus bulgaricus et procédé pour le produire |
| JP6774005B2 (ja) * | 2015-05-19 | 2020-10-21 | 日本新薬株式会社 | 発酵乳およびその製造方法 |
Family Cites Families (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1154139A (en) * | 1967-04-12 | 1969-06-04 | Ajinomoto Kk | Process for Preparing a Sour Milk Beverage or Yoghurt. |
| JPS6053581B2 (ja) * | 1981-02-02 | 1985-11-26 | 株式会社ヤクルト本社 | 乳酸菌飲料の製造法 |
| US4624853A (en) * | 1983-02-07 | 1986-11-25 | S. C. Johnson & Son, Inc. | Instant yogurt food product |
| JPS6240248A (ja) * | 1985-08-16 | 1987-02-21 | Meiji Milk Prod Co Ltd | ホエイサワ−ベ−スの製造方法 |
| JP2566845B2 (ja) * | 1990-08-13 | 1996-12-25 | カルピス食品工業 株式会社 | 乳蛋白含有酸性飲料 |
| JPH07327593A (ja) * | 1994-06-10 | 1995-12-19 | Taiyoudou Yakuhin Kk | 乳製品乳酸菌飲料及びその製造方法 |
| JP2826808B2 (ja) * | 1995-07-14 | 1998-11-18 | カルピス株式会社 | 脳機能改善、学習能力増強および記憶力増強作用を有する機能性食品 |
| US6171633B1 (en) * | 1998-08-14 | 2001-01-09 | Natura, Inc. | Milk-based drink |
| JP3888798B2 (ja) | 1999-05-11 | 2007-03-07 | カルピス株式会社 | 発酵風味及び安定性が増強された発酵乳飲料の製造方法 |
| JP3888801B2 (ja) * | 1999-06-03 | 2007-03-07 | カルピス株式会社 | 安定性が良好な発酵乳飲料の製造方法 |
| JP2001204383A (ja) * | 2000-01-24 | 2001-07-31 | Fujimi Kenkyusho:Kk | 乳製品配合用マグネシウム強化剤及びマグネシウム強化乳製品 |
| JP2005237238A (ja) * | 2004-02-25 | 2005-09-08 | Asama Chemical Co Ltd | 抗体含有発酵食品の製造方法 |
| JP2007111046A (ja) * | 2005-09-26 | 2007-05-10 | Kick Off:Kk | 調味料素材及びその製造方法 |
| KR101350857B1 (ko) * | 2006-01-24 | 2014-01-13 | 가고메 가부시키가이샤 | 발효 음식품 및 그 제조 방법 |
| JP4734131B2 (ja) * | 2006-01-24 | 2011-07-27 | カゴメ株式会社 | 発酵飲食品の製造方法 |
| CN101273738B (zh) * | 2007-03-28 | 2011-06-01 | 哈尔滨正方科技有限公司 | 在常温下保持高活菌数的调配型酸性乳饮料的制备方法 |
| BRPI0811492B8 (pt) * | 2007-05-11 | 2018-05-08 | Chr Hansen As | método para produzir uma bebida láctea acidificada, bebida láctea acidificada, e, polipeptídeo isolado com atividade desamidase |
| JP5120879B2 (ja) * | 2007-09-28 | 2013-01-16 | 株式会社明治 | トロミヨーグルトの製造方法 |
| JP4898859B2 (ja) * | 2009-03-05 | 2012-03-21 | 森永乳業株式会社 | 非発酵型酸性乳酸菌飲料とその製造方法 |
| JP5749433B2 (ja) * | 2009-11-30 | 2015-07-15 | 株式会社明治 | 発酵乳及び多糖類の製造方法 |
-
2011
- 2011-11-15 CN CN201180055447.3A patent/CN103249309B/zh not_active Expired - Fee Related
- 2011-11-15 JP JP2012544246A patent/JP6150421B2/ja active Active
- 2011-11-15 EP EP11841671.8A patent/EP2641472A4/fr not_active Withdrawn
- 2011-11-15 US US13/885,200 patent/US20130259977A1/en not_active Abandoned
- 2011-11-15 WO PCT/JP2011/076236 patent/WO2012067081A1/fr active Application Filing
- 2011-11-15 CA CA2817347A patent/CA2817347C/fr not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| EP2641472A4 (fr) | 2015-02-11 |
| CN103249309B (zh) | 2018-11-06 |
| CA2817347A1 (fr) | 2012-05-24 |
| JPWO2012067081A1 (ja) | 2014-05-12 |
| CN103249309A (zh) | 2013-08-14 |
| WO2012067081A1 (fr) | 2012-05-24 |
| JP6150421B2 (ja) | 2017-06-21 |
| EP2641472A1 (fr) | 2013-09-25 |
| US20130259977A1 (en) | 2013-10-03 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| EEER | Examination request |
Effective date: 20130613 |
|
| MKLA | Lapsed |
Effective date: 20201116 |